Mr. Craigg, how happy are we that you have a bountiful lemon tree
Growing all happily in sunshine and degree of 70
I’m so thankful that you have a daughter that works with me
Who is more than willing to bestow your citrus o’ bounty on thee
Mr. Craigg, I don’t know how you do it, growing that lovely lemon tree
I think you must be dancing a jig around that tree
Or perhaps you are singing songs gleefully
I tried to grow a wee lemon tree
My Husband threatened divorce on me
If I even tried to grow one more tree, said he
What ever it is, I thank ye, as my tummy is feeling oh so joyfully
Thank you Susan for the lemons!
1 1/2 Cups all-purpose flour
1/2 Cup powdered sugar
1/8 tsp. salt
1 1/2 sticks unsalted butter, cubed; kept cold
1 tsp. vanilla
2 1/2 Cups sugar
6 large eggs, room temp
1 Cup fresh lemon juice
3 Tbsp. flour
2 1/2 Tbsp. lemon zest
1. Preheat the oven to 350 degrees. Prepare a 9 inch pan with a parchment sling; both sides, leaving at least a 2 inch overhang. Spray lightly with baking spray.
2. In a food processor blend the flour, sugar and salt and pulse to combine. Add the cold butter and pulse on and off to combine until it resembles a coarse meal. Add vanilla and process until the dough begins to come together. Press the dough into the bottom of the prepared pan. Dock the crust lightly with a fork.
3. Bake the crust at 350 degrees for about 26 minutes or until golden brown. Prepare the filling while the crust is baking.
1. Whisk the sugar and eggs together until blended. Whisk the lemon zest and juice together. Add the flour and whisk to combine.
2. Reduce the oven to 325 degrees and pour the filling over the hot crust. Bake until the sides are set and the filling no longer moves in the center when the pan is shaken, about 35 minutes. Place the pan over a wire rack and cool completely. Chill the bars at least 4 hours or overnight .
3. Using the sling; lift the entire dessert out of the pan. Fold down the sides. Cut into squares. Sift confectioners sugar over the top.